Lemon Dill Carrots Recipes

STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE

These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Steamed Carrots with Lemon-Dill Vinaigrette image

Steps:

Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Ingredients

Zest and juice of 1 medium lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
Kosher salt
3 pounds carrots with greens trimmed to 1-inch

BABY CARROTS WITH DILL BUTTER

This recipe goes well with any meat.

Provided by CALISPICEGIRL

Categories Side Dish Vegetables Carrots

Time 20m

Yield 8

Number Of Ingredients 6

Baby Carrots with Dill Butter image

Steps:

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g

Ingredients

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

CARROTS WITH DILL

Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 4

Carrots with Dill image

Steps:

Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Nutrition Facts :

Ingredients

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

GLAZED LEMON-DILL CARROTS

Make and share this Glazed Lemon-Dill Carrots recipe from Food.com.

Provided by Kathy

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Glazed Lemon-Dill Carrots image

Steps:

Steam carrots until tender, about 8-10 minutes.
In a small heavy pot, dissolve cornstarch in chicken broth. Stir in lemon juice. Cook over medium heat, stirring constantly, until sauce thickens and boils. Remove from heat.
Stir in dill, butter, salt, and pepper. Pour over carrots. Toss and serve.

Ingredients

1 lb carrot, peeled and sliced
1 teaspoon cornstarch
1/3 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill weed
2 teaspoons butter
salt
ground black pepper